JP4642007B2 - Aerated processing liquid egg white and food using the same - Google Patents

Description

The present invention relates to an aerated processed liquid egg white that can be used for cooking such as souffle, and has a palatable mouthfeel and a food using the same.

Foods such as souffles are known in which egg yolk or the like is added to a meringue obtained by adding sugar to egg white and foaming. Thus, the foaming egg white such as meringue used as a raw material for cooking utilizes the property that the egg white foams. In general, the foamed egg white used in foods is preferably a solid, hard physical property that is foamed to such an extent that the angle is raised because the foamed state cannot be maintained if the degree of foaming is weak. ing.

By the way, if such a foamed egg white can be circulated and stored in a container, it is very convenient that food such as souffle can be easily produced in a restaurant or the like. Since the state of the bubbles is very unstable and is a solid hard physical property, the bubbles are easily crushed by a pressing force or a shearing force received in a container filling process or the like. Therefore, it is very difficult to industrially mass-produce foamed egg whites and pack and distribute them.

As a method for enhancing the foam stability of egg white, for example, JP 2004-194519 A (Patent Document 1) adds an egg white foam stabilizer composed of a thickener and a pH adjuster to the egg white to form bubbles. Stabilization methods have been proposed. However, even if the foamed egg white is improved in foaming stability by this method, the problem that the bubbles are crushed in the container filling process or the like still cannot be solved sufficiently.

JP 2004-194519 A

Therefore, an object of the present invention is to provide an aerated processed liquid egg white that can be used for cooking such as souffle and a mouthfeel that can be obtained even after being packed and stored, and a food using the same. It is to provide.

The inventors of the present invention have made extensive studies to solve the above-mentioned problems. As a result, the overrun is adjusted to be lower than that of general foamed egg white, and the viscosity is adjusted to a specific range with a thickener. Then, surprisingly, it was found that an aerated processed liquid egg white that maintains a good bubble state even after being packed and stored is obtained. And the above-mentioned aerated processed liquid egg white finds that a fluffy appearance and a palatable texture can be obtained by using it for cooking such as souffles after packing and storing, and finally completes the present invention. It came to.

That is, the present invention
(1) An aerated processing liquid egg white containing 0.4 to 3% thickener, having an overrun of 100 to 300%, and a viscosity of 10 to 50 Pa · s,
(2) The aerated processing liquid egg white according to (1) , comprising edible fats and oils,
(3) The aerated processed liquid egg white according to (1) or (2 ), wherein the content of the edible fat is from 0.1 to 5% based on the product,
(4) A food containing the aerated processed liquid egg white according to any one of (1) to (3) ,
It is.

According to the present invention, it is possible to provide an aerated processed liquid egg white that can be used for cooking such as souffle and can have a plump appearance and a pleasant texture even after being stored in a container. Therefore, further expansion of demand for the processed liquid egg white is expected by packing it into a container and distributing it as a commercial product used in restaurants and the like.

Hereinafter, the aerated processed liquid egg white of the present invention and foods using the same will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the present invention, the foamed processed liquid egg white is a liquid egg white as a main component and foamed so that air bubbles are present almost entirely. The liquid egg white used in the present invention is not particularly limited, and specifically, for example, a liquid egg white obtained by splitting a chicken egg by a conventional method and separating it from egg yolk, a frozen egg white and then thawed In addition, as long as it has the general properties of egg white such as foaming properties, reso team, What removed some components, such as glucose, etc. are mentioned.

In addition, the aerated processed liquid egg white of the present invention is mainly composed of the liquid egg white, but as the content of the liquid egg white, since a good foaming state is easily obtained, specifically, It is preferably 50% or more, more preferably 60% or more, in terms of raw product.

As will be described later, the foamed processed liquid egg white of the present invention is required to have a viscosity in a specific range, but has an overrun of 100 to 300%, preferably 100 to 250%. Here, the overrun represents the volume increase rate of the processed liquid egg white after foaming with respect to the raw material mixture before foaming, expressed as a percentage, and is a value calculated by the following equation.

The method for adjusting the overrun to the above range is not particularly limited, and foaming is performed according to a general foaming method, and at that time, the foaming conditions are adjusted so that the overrun is within the above range. Good. Specifically, for example, by using a stirrer such as a Hobart mixer, beater, cutting machine or the like to agitate bubbles so as to embrace bubbles, foaming is performed, and at this time, the strength of stirring and the stirring time are changed. The method of adjusting so that overrun may become the said range is mentioned. In addition, there is a method in which foaming is performed by blowing bubbles, and the overrun is adjusted to be in the above range by changing the amount and time of blowing bubbles.

As will be described later, the foamed processing liquid egg white of the present invention needs to have a viscosity in a specific range. State is maintained. On the other hand, when the overrun is lower than the above range, it is impossible to maintain a good bubble state because the egg white protein is not sufficiently denatured. On the other hand, the general overrun of foamed egg white is higher than the above range and increases the volume to about 400% or more. In such a case, the physical property of the aerated processed liquid egg white is a solid hard physical property. For this reason, bubbles are easily crushed by the pressing force and shearing force received in the container filling process and the like, and it is difficult to maintain a good bubble state.

In the present invention, since the overrun is low compared to the general foamed egg white as described above, simply adjusting the overrun to the above range cannot maintain a good bubble state, Further, for example, sufficient swelling cannot be obtained when fired using souffle. Therefore, the aerated processed liquid egg white according to the present invention is characterized in that the viscosity is 10 to 50 Pa · s, preferably 10 to 40 Pa · s, in addition to the overrun being in a specific range as described above. .

Here, the viscosity is 0 in a BH type viscometer manufactured by Tokyo Keiki Co., Ltd. at a product temperature of 20 ° C. and a rotation speed of 20 rpm. When it is less than 375 Pa · s: Rotor No. 1, when it is 0.375 Pa · s or more and less than 1.5 Pa · s: Rotor No. 2, when it is 1.5 Pa · s or more and less than 3.75 Pa · s: Rotor No. .3, 3.75 Pa · s or more and less than 7.5 Pa · s: Rotor No. 4, 7.5 Pa · s or more and less than 15 Pa · s: Rotor No. 5, 15 Pa · s or more and 37.5 Pa · s When less than: Rotor No. 6, when 37.5 Pa · s or more: Rotor No. 7, a value obtained by reading when the rotor has rotated 3 times after the start of measurement.

In order to adjust the viscosity within the above range, a thickener may be contained and the content thereof may be adjusted appropriately. The thickener used in the present invention is not particularly limited as long as it is edible and has the property of thickening. Specific examples include thickening polysaccharides such as xanthan gum, guar gum, locust bean gum, carrageenan, tara gum, cassia gum, glucomannan, gellan gum, tamarind seed gum, gelatin, and the like. Among these, in the present invention, it is preferable to use a thickening polysaccharide because when used for cooking such as souffle, a plump appearance and a pleasant texture can be easily obtained. In particular, the use of xanthan gum is preferable because it provides a more pleasant texture.

As described above, the aerated processed liquid egg white of the present invention has a good viscosity even after being packed and stored because the overrun is in a specific range and the viscosity is in a specific range. The state of bubbles is maintained. In addition, the foamed processed liquid egg white of the present invention has an appropriate viscosity although it has a lower overrun than general foamed egg white. It is fully swollen and has a plump appearance and mouthfeel. On the other hand, when the viscosity is lower than the above range, as described above, the aerated processed egg white of the present invention has a low overrun compared to the general foamed egg white, and the egg white protein is not sufficiently denatured. Can not maintain a good bubble state. On the other hand, when the viscosity is higher than the above range, it is difficult to obtain a fluffy appearance and a pleasant texture when used in cooking such as souffle because the content of the thickener is too large.

What is necessary is just to adjust suitably content of the said thickener so that the viscosity of the foamed processing liquid egg white of this invention may become the said range. Specifically, although it varies depending on the type of thickener used and the like, it is preferably 0.2 to 3%, more preferably 0.2 to 2% with respect to the product.

As described above, the foamed processing liquid egg white of the present invention maintains a good state of bubbles even after being packed and stored because the overrun and the viscosity are in specific ranges, respectively. However, it is preferable that the aerated processed liquid egg white of the present invention further contains an edible oil and fat because a good air bubble state is more easily maintained.

The edible fats and oils used in the present invention are not particularly limited. Specifically, for example, animal fats such as beef tallow and pork tallow, rice oil, palm oil, soybean oil, rapeseed oil, rapeseed white squeezed oil, corn oil, sunflower Examples include vegetable oils such as oil.

If the content of the edible oil / fat is too small, it is difficult to obtain the effect of maintaining a good bubble state, and if it is too much, the edible oil / fat is caused by the defoaming action of the edible oil / fat, but the state of the air bubbles after storage deteriorates. There is a case. Therefore, the content of the edible oil / fat is preferably 0.1 to 5%, more preferably 0.5 to 4% based on the product.

Moreover, the aerated processed liquid egg white of the present invention may contain a saccharide depending on the application, as in the case of a general meringue. The saccharide to be used is not particularly limited. Specifically, for example, polysaccharides such as oligosaccharides, disaccharides such as maltose and sucrose, glucose, monosaccharides of fructose, reducing sugars obtained by hydrogenating these, etc. Is mentioned. The content of the saccharide may be appropriately adjusted depending on the use of the aerated processing liquid egg white, but specifically, it is preferably 1 to 40%, more preferably 5 to 30% based on the product.

In addition to the above-mentioned raw materials, the aerated processed liquid egg white of the present invention has a high sweetness sweetener such as sucralose, thaumatin, acesulfame potassium, aspartame, citric acid, and fumaric acid, as long as the effects of the present invention are not impaired. PH adjusters such as succinic acid, sucrose fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides, lecithin, polysorbate and other emulsifiers, vitamins A, vitamin C, vitamin E, vitamin K and other vitamins, iron, calcium, magnesium Various minerals such as fragrances, coloring agents, seasonings and preservatives can be contained.

The method for producing an aerated processed liquid egg white of the present invention can be produced in accordance with a conventional method for producing foamed egg white except that the overrun and viscosity are in a specific range as described above. That is, the liquid egg white, the thickener, the edible oil and fat, and the raw materials such as saccharides as necessary, and the foaming treatment and the thickening so that the overrun and the viscosity are in the specific range. What is necessary is just to give the process which adds an agent and thickens. Note that the foaming treatment and the thickening treatment with a thickener may be performed in any order. Specifically, for example, first, after a foaming process is performed on the liquid egg white, a thickening agent is added to the liquid egg white to increase the viscosity, or a thickening agent is added to the liquid egg white to increase the viscosity. Examples of the method include a method of foaming after the treatment.

The aerated processed liquid egg white of the present invention thus obtained can be made into a chilled product that is packed in a container and circulated at 0 to 15 ° C. Alternatively, after being packed, it can be frozen to make a frozen product. The freezing process may be performed by appropriately adjusting the conditions using a freezer, for example, by adjusting the freezing temperature of the freezer to about −60 to −15 ° C.

Although there is no restriction | limiting in particular as said container, If it is a bag-shaped container made from a flexible resin film, it can squeeze and use a processing liquid egg white containing a bubble at the time of use, and is preferable. Examples of the flexible resin film include a polypropylene (PP) film, a polyethylene (PE) film, or a laminated film of these with polyethylene terephthalate (PET) or nylon (NY). The thickness of the flexible resin film is preferably 1 to 200 μm, more preferably 10 to 150 μm so that it can be easily squeezed out by hand, although it depends on the material.

Even after the foamed processed liquid egg white of the present invention is packed in a container and stored as a chilled product, a frozen product, or the like, a good bubble state is maintained. And even after it is packed in a container and stored as a chilled product or a frozen product, it can be used for various foods to obtain a food having a plump appearance and a pleasant texture. Specific examples of such foods include mousse, bavarois, pudding, whipped cream, flour paste, creme booze, and omelet as well as souffles such as vanilla fluff and meringue confectionery. In addition, although content of the aerated processed liquid egg white in the said foodstuff changes with foods to be used, it is 5% or more normally, Preferably it is 10-90%.

The reason why the effects of the present invention as described above can be obtained is not clear, but is presumed as follows. The liquid egg white foams because when the liquid egg white is vigorously stirred, the denatured protein in the egg white is adsorbed on the gas-liquid interface, the molecular structure changes, and a stable surface film is formed by the association of the molecules. It is considered. In order to obtain such a stable foaming state, conventional foamed egg whites are produced by sufficiently foaming so as to have solid solid physical properties. However, such foamed egg white is likely to be crushed due to a pressing force or a shearing force received in a container filling process or the like because the physical properties thereof are solid physical properties. On the other hand, the aerated processed egg white of the present invention has a fluidity in which the overrun is adjusted to be lower than that of a conventional foamed egg white and has a specific viscosity by a thickener. Therefore, it is presumed that bubbles are not easily crushed in the container filling process or the like. And although the aerated processed liquid egg white of the present invention has an overrun adjusted to be lower than the conventional foamed egg white, since it has an appropriate viscosity, it is fired, for example, for souffle It is presumed that when it is swelled, it is fully swollen and has a plump appearance and a pleasant texture.

Examples of the present invention, comparative examples and test examples will be described below to further explain the present invention. In addition, this invention is not limited to these.

[Example 1]
The following blending raw materials were prepared. Next, in a Hobart mixer (made by Hobart), firstly liquid egg white and white sucrose are added and stirred for 10 minutes at medium speed to cause foaming, and then rapeseed oil and xanthan gum are added and stirred for 10 minutes at low speed. As a result, an aerated processed liquid egg white was obtained. Subsequently, 1 kg of the bubbled processed liquid egg white obtained was filled and sealed in a polyethylene pouch (thickness: 60 μm) to obtain a container filled bubbled processed liquid egg white of the present invention. In addition, since the specific gravity of the raw material liquid mixture before foaming was 1.19 and the specific gravity of the obtained aerated processed liquid egg white was 0.37, the overrun of the obtained aerated processed liquid egg white was 222%. Moreover, the viscosity of the obtained aerated processing liquid egg white was 31 Pa · s. The contents of xanthan gum and rapeseed oil were 0.4% and 3%, respectively, with respect to the product.

<Combination>
Liquid egg white 70 parts White sugar 30 parts Rapeseed oil 3 parts Xanthan gum 0.4 parts ―――――――――――――
103.4 copies in total

[Example 2]
In Example 1, except that the stirring time was changed, a processing liquid egg white filled with a container was obtained in the same manner. In other words, liquid egg white and white sucrose are first added to a Hobart mixer and stirred for 8 minutes at medium speed to cause foaming. Further, rapeseed oil and xanthan gum are added and stirred for 10 minutes at low speed to create a foamed processing liquid. I got an egg white. Subsequently, the obtained aerated processed liquid egg white was filled and sealed in a polyethylene pouch to obtain the aerated packed processed egg white of the present invention. In addition, since the specific gravity of the raw material liquid mixture before foaming was 1.19 and the specific gravity of the obtained aerated processed liquid egg white was 0.49, the overrun of the obtained aerated processed liquid egg white was It was 143%. Moreover, the viscosity of the obtained aerated processing liquid egg white was 17 Pa · s. The contents of xanthan gum and rapeseed oil were 0.4% and 3%, respectively, with respect to the product.

[Example 3]
In Example 1, except that rapeseed oil was not blended, a container-filled bubbled processed liquid egg white was obtained in the same manner. In other words, first, liquid egg white and white sugar are added to a Hobart mixer, and the mixture is stirred for 10 minutes at a medium speed to cause foaming. Further, xanthan gum is added and stirred for 10 minutes at a low speed to obtain the processed liquid egg white containing bubbles. Obtained. Subsequently, the obtained aerated processed liquid egg white was filled and sealed in a polyethylene pouch to obtain the aerated packed processed egg white of the present invention. In addition, since the specific gravity of the raw material mixed liquid before foaming was 1.2 and the specific gravity of the obtained aerated processed liquid egg white was 0.4, the overrun of the obtained aerated processed liquid egg white was 200%. Moreover, the viscosity of the obtained aerated processing liquid egg white was 21 Pa · s. The xanthan gum content was 0.4% with respect to the product.

[Comparative Example 1]
In Example 1, except that the stirring time was changed, a processing liquid egg white filled with a container was obtained in the same manner. In other words, firstly, liquid egg white and white sugar are added to a Hobart mixer, and the mixture is stirred for 15 minutes at a medium speed to cause foaming. Further, rapeseed oil and xanthan gum are added and stirred for 10 minutes at a low speed to prepare an aerated processing liquid. I got an egg white. Subsequently, the bubbled processed liquid egg white was filled and sealed in a polyethylene pouch to obtain a container filled bubbled processed liquid egg white. In addition, since the specific gravity of the raw material mixed liquid before foaming was 1.19 and the specific gravity of the obtained aerated processed liquid egg white was 0.20, the overrun of the obtained aerated processed liquid egg white was It was 495%. Moreover, since the obtained aerated processed liquid egg white was in a solid and non-flowable state, the viscosity could not be measured by this method.

[Comparative Example 2]
In Example 1, except that the stirring time was changed, a processing liquid egg white filled with a container was obtained in the same manner. In other words, first, liquid egg white and white sugar are added to the Hobart mixer, and the mixture is stirred for 6 minutes at a medium speed to cause foaming. Further, rapeseed oil and xanthan gum are added, and stirred for 10 minutes at a low speed to produce an aerated processing liquid. I got an egg white. In addition, since the specific gravity of the raw material liquid mixture before foaming was 1.19 and the specific gravity of the obtained aerated processed liquid egg white was 0.70, the overrun of the obtained aerated processed liquid egg white was 70%. Further, the aerated processed liquid egg white obtained was water-separated immediately after production, and the foamed state could not be maintained.

[Comparative Example 3]
First, 70 parts of liquid egg white and 30 parts of upper white sugar were added to a Hobart mixer (same as Example 1), and the mixture was stirred for 12 minutes at a medium speed for foaming to obtain an aerated processed liquid egg white. Subsequently, 1 kg of the aerated processed liquid egg white obtained was filled and sealed in a polyethylene pouch to obtain a processed liquid egg white filled with a container. In addition, since the specific gravity of the raw material mixed liquid before foaming was 1.20 and the specific gravity of the obtained aerated processed liquid egg white was 0.24, the overrun of the obtained aerated processed liquid egg white was It was 400%. In addition, since the aerated processed liquid egg white obtained was in a solid and non-flowable state, the viscosity could not be measured by this method.

[Comparative Example 4]
In Comparative Example 3, a processing liquid egg white containing bubbles in a container was obtained in the same manner except that the stirring time was changed. That is, liquid egg white and top white sugar were put into a Hobart mixer and stirred for 8 minutes at a medium speed to cause foaming to obtain a processed liquid egg white containing bubbles. Subsequently, the bubbled processed liquid egg white was filled and sealed in a polyethylene pouch to obtain a container filled bubbled processed liquid egg white. In addition, since the specific gravity of the raw material mixed liquid before foaming was 1.2 and the specific gravity of the obtained aerated processed liquid egg white was 0.37, the overrun of the obtained aerated processed liquid egg white was It was 224%. Moreover, the viscosity of the obtained aerated processing liquid egg white was 6 Pa · s.

[Test Example 1]
The processing liquid egg white filled with containers obtained in Examples 1 to 3 and Comparative Examples 1, 3, and 4 was rapidly frozen in a freezer at −40 ° C. and stored at −18 ° C. for 48 hours, and then room temperature ( (20 ° C.) and thawed. Next, the state of bubbles in the processed egg white after the thawing was evaluated. Subsequently, after measuring the specific gravity of the bubbles whose evaluation result was A or B, 35 g each was squeezed into a souffle mold having a diameter of 8 cm, and baked in an oven at 250 ° C. for 5 minutes. The appearance and texture of the obtained meringue confectionery were evaluated. In addition, meringue confectionery was similarly prepared using meringue using 70 parts of liquid egg white and 30 parts of upper white sugar (Comparative Example 3 before being packed and stored) as a control. The results are shown in Table 1.

* Evaluation symbol in the table <Processed egg white bubbles>
A: The state of bubbles is well maintained.
B: Although the bubbles are slightly crushed, there is no problem.
C: Bubbles are slightly crushed.
D: Bubbles are crushed.
<Appearance>
A: A plump appearance similar to the control.
B: Although the appearance is slightly inferior to the control, there is no problem.
C: Inferior to the plump appearance compared to the control.
D: Inferior to the plump appearance compared to the control.

<Food texture>
A: As good as the control.
B: Although it is slightly bad compared to the control, there is no problem.
C: The taste is slightly worse than the control.
D: The mouthfeel is poor compared to the control.

From Table 1, the aerated processed liquid egg white has an overrun of 100 to 300%, and the aerated processed liquid egg white of Examples 1 to 3 having a viscosity of 10 to 50 Pa · s can maintain a good bubble state. Furthermore, it can be understood that when it is used for souffle or the like and baked, it is fully expanded and has a plump appearance and a mouthfeel. In other words, the aerated processed liquid egg white of the present invention is used for souffle, etc., if the overrun is adjusted to be lower than the conventional general foamed egg white (Comparative Example 3), but the viscosity is within the above range. It can be understood that when baked, it is fully expanded and has a plump appearance and a mouthfeel. Furthermore, the aerated processed liquid egg white of Examples 1 and 2 containing edible fats and oils was preferred because a good bubble state was more easily maintained. On the other hand, the foamed processing liquid egg white of Comparative Example 1 having an overrun higher than the above range failed to maintain a good bubble state. Therefore, viscosity measurement and meringue confectionery preparation were impossible. Although not shown in Table 1, from Comparative Example 2, even when the overrun was lower than the above range, a favorable bubble state could not be maintained. Moreover, the foamed processing liquid egg white of Comparative Example 4 having a viscosity lower than the above range could not maintain a good bubble state.

[Example 4]
In the same manner as in Example 1, except that xanthan gum was changed to guar gum, a container-packed aerated processing liquid egg white was obtained. In addition, since the specific gravity of the raw material mixed liquid before foaming was 1.19 and the specific gravity of the obtained aerated processed liquid egg white was 0.4, the obtained aerated processed liquid egg white was over. The run was 198%. Moreover, the viscosity of the obtained aerated processing liquid egg white was 17 Pa · s.

[Example 5] Meringue confectionery The processed egg whites containing bubbles in containers obtained in Examples 1 to 4 were each stored at 5 ° C for 24 hours. The container-filled air-processed processing liquid egg white after storage was in a state of good air bubbles. Next, these container-packed foamed processing liquid egg whites were unsealed and squeezed 35 g each into a souffle mold having a diameter of 8 cm, and then baked in an oven at 250 ° C. for 5 minutes to obtain meringue confectionery. All of the obtained meringue confectionery had a plump appearance and a pleasant texture, and were very preferable.

[Example 6] Omelettes The processing liquid egg whites filled with bubbles obtained in Examples 1 to 4 were each stored at 5 ° C for 24 hours. The container-filled air-processed processing liquid egg white after storage was in a good bubble state. Next, an omelet was obtained by a conventional method using these container-packed foamed processed egg whites. In other words, 50 parts of aerated processing liquid egg white and 50 parts of egg yolk were stirred and mixed, and the resulting mixture was poured into a frying pan from which oil was drawn, and heated and solidified to form an omelet. All of the omelets obtained had a plump appearance and a pleasant texture, which was very favorable.

Claims (4)

An aerated processed liquid egg white comprising 0.4 to 3% of a thickener, having an overrun of 100 to 300%, and a viscosity of 10 to 50 Pa · s. The aerated processed liquid egg white according to claim 1 , comprising edible fats and oils. The aerated processed liquid egg white according to claim 1 or 2, wherein the content of the edible fat is 0.1 to 5% based on the product. A food comprising the aerated processed liquid egg white according to any one of claims 1 to 3 .